Roasted Potato Salad

Recipe from Taste of the South
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  • 10 cups coarsely chopped red potatoes (about 3 1/2 pounds)
  • 1 medium yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon crushed dried rosemary leaves
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces cubed mild provolone cheese
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Preheat oven to 400 degrees F.
On a 15-x-10-inch jellyroll pan, combine potatoes, onion, garlic, and rosemary. Drizzle with oil, tossing gently to coat. Arrange potato mixture in a single layer.
Bake for 45 to 50 minutes, or until potatoes are tender; stirring occasionally. Transfer to a large bowl.
In a small bowl, combine vinegar, mustard, parsley, salt, and pepper. Pour over potatoes, tossing gently to coat. Stir in cheese. Serve immediately, or cover and chill until serving time.
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